Crockpot Chicken Wild Rice Soup
A healthy and filling slow cooker soup that requires minimal effort, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs Chicken breasts or thighs Choose thighs for juicier flavor
- 1 cup Wild rice Use uncooked for best texture
- 2 medium Carrots Cut into chunky pieces
- 2 stalks Celery Cut into chunky pieces
- 3 cloves Garlic Minced for flavor
- 4 cups Chicken broth Low-sodium recommended
- 1 Bay leaf For flavor enhancement
- 1 teaspoon Dried thyme Adds herbaceous note
- 1 cup Spinach or kale Add at the end for color
- 1 Lemon Juice for brightness
Instructions
Preparation
- Dump absolutely everything (except spinach, dairy, or lemon) straight into the crockpot. Place chicken on top so it’s easy to shred later.
- Cover, set the slow cooker on LOW for 6 to 7 hours. NO peeking!
- Open, fish out the chicken, shred it with two forks, and toss it back in.
- At the very end, stir in spinach or kale, plus that splash of lemon or vinegar.
Notes
For a creamy texture without heavy cream, scoop out a cup of the cooked soup (veggies and some rice included) and blend it until smooth, then stir it back in. Use uncooked wild rice and chunk your carrots and celery bigger to prevent mushiness. Store leftovers in the fridge for up to 4 days or freeze in single-serve containers.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 3g
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